If you grew up dying eggs for Easter, you've no doubt used or at least seen those boxed kits that turn your eggs neon colors. Admittedly, they're easy—just plop a dye tablet into some water, dunk the eggs, and wait for them to dry.
You never know when the mood for a party will hit, and lazy summer days are perfect for hosting impromptu gatherings in the backyard. That's why it's always important to be prepared with plenty of drinks, cool snacks, and ingredients for crowd-pleasing appetizers.
The magic of an ice cold popsicle on a hot summer's day is undeniable, whether you're a child or a kid-at-heart. Neon-colored, store-bought popsicles may have a special place in your memory, but homemade popsicles are pretty hard to beat. Here's how to create delicious frozen treats that will both delight your inner child and tickle your adult taste buds!
When we initially started juicing, we tended to gravitate towards the widely popular juice staples—carrots, cucumbers, celery, kale, spinach, and apples. However, as we grew more comfortable with these fruits and vegetables (and honestly, a bit bored), we realized there are other unsung juicing ingredients that are just as tasty and nutritious.
Vegetables are perhaps the most important part of our diets, but often times they're an absolute pain to prepare. Cleaning every fleck of dirt off of dozens of leafy greens takes ages, and eliminating the more fibrous parts of certain veggies can be extremely tedious.
Sushi rolls, known as makizushi in Japanese, are only limited by your imagination—and your ability to roll them neatly, of course. While it may seem like a lot of effort, rolling sushi is a snap if you have the right tools.
I like to think of myself as a pretty calm and even-keeled person. I rarely get angry or annoyed, and I don't even get peeved very frequently.
Among the many gifts that Italy has bestowed upon the world, culinary and otherwise, pesto stands alone. The exact birthplace of pesto, that herby sauce made of pine nuts and olive oil, is an area of Italy called Liguria, whose microclimate is particularly kind to basil, one of pesto's key ingredients.
There are certain foods and beverages that can actually brighten your smile or improve your dental health when you chew or sip them. Once you understand their chemical properties or textures, you can look to items you already have in your cupboards or refrigerator to help keep your teeth looking and feeling their best.
Herbs, both fresh and dried, can be intimidating and mysterious to cooks. Just how much is too much? How do you prepare them?
The other day I was perusing my Instagram when I came upon a curious hashtag... #OnePotPasta. Intrigued, I investigated further and discovered a whole world that was previously unbeknownst to me.
Kale is the new baby spinach: it's taken over salads everywhere, and for good reason. This nutrient-dense vegetable is a member of the brassica family, which also includes cabbage, broccoli, and watercress. Recent studies show that people who eat more brassicas tend to have less cancer. Not only that, but kale and other brassicas can actually clear air pollutants from your body.
What would you say if I told you it was entirely possible—even desirable—to cook anything from a simple dinner to a great loaf of bread without using measuring cups, spoons, or a scale?
There's nothing better than real, homemade tomato sauce, but to really develop the flavors, it usually has to simmer for a few hours. And while it's totally worth doing if you have the time, some nights it's just not an option. That's where the pre-made stuff comes in. Jarred pasta sauce certainly doesn't taste the same, but it's really easy to dress up when you need something quick. If you don't want anyone to know your "secret recipe," here are 10 ways to make store-bought spaghetti or mari...
When you come home from the grocery store, you probably put away every single fruit and vegetable in the bins and drawers in your refrigerator. Any fifth grader knows that fridges work to preserve food, thus everything should go in there, right? Nope!
Your entire life has been a lie. Mario does not hit blocks with his head, footlong subs are never really 12 inches long, and those paper ketchup cups at fast food joints aren't just little cups. And that's not the worst of it. What I'm about to tell you next is the revelation of all revelations.
If you've ever played the game of Would You Rather, you've probably been given the ultimatum between eating insects or doing something else that sounds absurd, like licking a cactus. I'm advising you to always choose the insects, and here's why:
I've never had a problem with veggies—we've always been the best of friends—but I do have a lot of other people in my life that have been less than enamored with this basic food group in the past. Some cite the bitter flavor associated with veggies like Brussels sprouts, while others dislike the various consistencies that come with boiling or steaming vegetables such as broccoli or eggplant.
We here at Food Hacks are all about saving you, our wonderful readers, time and trouble in the kitchen. So when I saw that Barilla had come out with their Pronto line of "One Pan, No Boil, No Drain" pasta, I had to give it a try. While no-boil lasagna noodles have been around for a while and allow the pasta to essentially cook en casserole, this relatively new addition to the pasta scene includes elbow, penne, spaghetti, and rotini varieties that allow for usage in a greater variety of pasta ...
Your waffle maker might just be the most underutilized tool in your kitchen. This one appliance can make bacon, eggs, hash browns, cupcakes, falafel, mac and cheese, and cinnamon rolls much more quickly and with less mess than traditional methods. Plus, the results all come out waffle-shaped—what's not to love?
Alcohol is a marvelous thing. It might even be responsible for saving civilization. And we're always fans of hacking our booze intake, whether it's learning how to drink all night long without getting drunk or how to discreetly get your drink on without anyone knowing.
There are a lot of people out there who don't like vegetables, but I would contend that that's because they haven't eaten any really good vegetables. I thought I hated tomatoes (okay, technically a fruit, but used mostly as a vegetable) until I ate some fresh from a garden. One bite of a juicy, ripe heirloom tomato made me realize that I love tomatoes—it's those bland, mealy supermarket tomatoes that I hate.
Eating out is great, but being able to cook the delicious ethnic foods you eat at restaurants is even better. It may seem daunting to put together a bunch of ingredients with which you might not be familiar (some with names you've never even heard of!), but with the guidelines below, you'll be making your own versions of ethnic favorites in no time.
Eating vegetarian isn't just for vegetarians. There are plenty of reasons, health and economics-wise, to consider forgoing the meat for a meal or three. Rather than get deep into the world of fake meat (although there's many a tasty alternative to be found there, to be sure), you should consider getting to know your humble-seeming fungal friend: the mushroom. Thanks to their hearty flavor, cooks tend to treat mushrooms like meat, albeit one with its own unique characteristics. Mushrooms are e...
The beauty of a grilled cheese sandwich is that even a mediocre one still tastes pretty good (I find the same is true with pizza). However, chefs and cooking pros have come up with some great tricks that will turn a regular grilled cheese sandwich into something sublime.
I grew up in a household where bacon was considered its own necessary food group. My mom saved the bacon fat in a jar and reused it in other dishes, which my friends considered vile, unless they were also from immigrant families or the American South, where saving bacon fat has never gone out of style.
Even as someone with super pale skin that burns instead of tanning, I don't use sunscreen nearly as often as I should. Or, uh...ever. My skin cancer prevention routine mostly involves hiding from the sun as much as humanly possible. If you're like me and hate the greasy feeling of sunscreen, there are other ways you can protect your skin by increasing your sun tolerance. Your diet actually has a lot to do with how easily you burn, so by getting enough of a few key nutrients, you can decrease ...
Instant ramen has been popular in the States for decades, and restaurants that serve the real thing in any variety you can imagine have been popping up everywhere in the last few years. But you don't have to go out or cook all day to have a gourmet ramen experience.
Many lazy cooks skip rinsing off their grains before they cook 'em, but that's a big mistake for a few reasons. Some grains have coatings on them that need to be rinsed off to cook properly and taste good.
There is more than one way to open a coconut, and according to the video there’s a girly and a manly way. First you can see the advanced method using a machete to quickly open a coconut reserved for the experienced. The secret trick for all the rest of us is to hammer in a nail or screwdriver to get to the water.
1. Lightly coat a baking pan with olive oil. 2. Place the Salmon fillet in the baking pan and coat with olive oil on both sides
Forget the takeout, watch this how to video and learn how to cook Job Chae. Job chae is Korean stir fried noodles with vegetables. Preparing and cooking this traditional Korean dish is very simple.
In this video series, our expert Shivani Singhvi will teach you how to cook many kinds of paratha flatbread including coriander, cauliflower, cabbage, flour, onion, spinach, carrot, radish, and papaya.
Korean cuisine is largely rice-based, like many other Asian cuisines. One distinguishing characteristic, though, is the profusion of side dishes present in Korean cooking. In this Korean food video series, learn how to make an easy recipe for gimbap, a dish almost like sushi—except that it often does not have a raw fish component. Our expert will show you step-by-step how to put this recipe together, including a list of ingredients, rice cooking tips, how to steam the spinach, how to cook the...
This meal is healthy, quick and delicious! For the chicken, you will need: 2 large boneless chicken breasts, 1/2 cup hoisin sauce, 1 1/2 cups low fat Italian dressing, 3 tablespoons ketchup, 1 tablespoon soy sauce, 2 tablespoons minced garlic and 3 tablespoons Chardonnay. For the couscous, you will need: 1 package couscous, raisins, pine nuts, feta and sun dried tomatoes. For the sauteed spinach, you will need: 1 bag of spinach, flavored olive oil, garlic, sun dried tomatoes, raisns, feta and...
This recipe is great for both breakfast and brunch, though it might be a little too filling for a small breakfast (if you plan on eating it all yourself). But once you try it, you won't be able to resist the pizza-like style of bacon and eggs.
You can find this dish on the menu in bistros, but can make it at home! This recipe calls for: canola oil, 3-4 sea scallops, 1 large handful baby spinach, 1 large handful chopped fennel, 3 tablespoons butter, 8 ounces orange juice, salt, pepper and 3-4 raspberries for garnish. Make seared scallops in a a fennel and orange reduction sauce.
This penne lasagna dish, prepared and cooked by Chef Hubert Keller, is easy to make the night before and is sure to please everyone with its rich, Italian flavors. Ingredients
If you want to make homemade pasta, the key is in the dough. Making the perfect dough is easy though, and this video recipe will show you how to do it. See how to prepare a pasta dough that is sure to be a hit in any pasta meal.
You will need a cleaned eel, and fresh herbs including oregano, citronella, sage, mint, thyme, bay leaves, parsley, tarragon, wild chervil, chives, and basil. Also use spinach, fresh butter, shallots, double cream, lemon, white , water, salt and pepper. Fillet the eel and remove the spine. Cut it into very large pieces. Lightly fry it in butter and add diced shallots. Season it with ground pepper and salt. Add white wine and water and simmer for about 10 minutes. Remove the pieces of eel and ...
